Turbot Fillet

with a hazelnut and fresh morel mushroom crust

The land meets the sea. Try this recipe matching the regal morel mushroom with turbot, a favoured flatfish of discerning chefs.

turbot fillet

Ingredients

1 turbot weighing 1.5 kg

300 g morel mushrooms

50 g whole hazelnuts

1 shallot

60 g butter

Meat jus

150 g knuckle of veal

1 large onion

3 cl groundnut oil

Thyme, bay leaf

3 cl white wine

25 cl demi-glace

Hazelnut crust:

60 g butter

30 g breadcrumbs

20 g ground hazelnuts

Fillet the turbot and remove the skin.
Divide into portions, season and form into small sausage shapes in cling-film.

The crust:
Process the softened butter, breadcrumbs and ground hazelnuts.
Season with salt.
Roll this mixture out between two sheets of greaseproof paper using a rolling pin. Chill to set.
When set, cut out a rectangle of crust the size of the turbot “sausage”.

The jus:

Cut the veal knuckle into small pieces.

Brown the pieces in oil.

Add the chopped onion and gently fry the ingredients.

Deglaze with white wine, reduce, add the demi-glace, thyme and bay leaf and cook for about an hour.

Sieve through a fine strainer, deglaze and adjust seasoning.

The morel mushrooms:

Grill the hazelnuts in the oven and crush them coarsely.

Clean the morels and sauté them in butter.

Add a small quantity of finely chopped shallot and crushed hazelnuts.

Steam the turbot.

￼When cooked remove the cling-film.

Place the rectangle of crust on top and brown under a grill.

To assemble:
Place the morel mushrooms in the center of the plate, arrange the turbot on top and finish with a drizzle of jus.